If you’re going to sneak veggies into something, go all the way. I was really inspired by this recipe by Spabettie. It was one of the reasons I wanted a waffle maker.
Did you know that kale is the most nutrient dense food? Learn to love it. It’s so hearty, that it’s good for stuffing things with, because it really maintains some form. I made zucchini waffles. The pureed zucchini makes them nice and light, and crispy.
Yup. I used her Kale tahini chiffonade salad recipe. To fill the waffles I made a half batch of the salad, mostly because I only had 2 head of kale on hand. My recipe below is for the zucchini waffles, check her site for the salad and for stuffing instructions.
These were delicious, and I could see even using them to make a sandwich…or creating a benedict out of them. Yum!
Just as Spabettie did, I topped mine with tahini, which I love. Tahini (sesame seed paste) is an excellent source of Calcium.
- 3 eggs
- 1 large zucchini
- 1 cup almond milk
- 1⅓ cups water
- ⅔ cup coconut oil
- 2 and ¼ cups flour (I used spelt)
- 2 T ground flax seeds
- 1 T baking powder (aluminum-free)
- ½ t salt
- Puree zucchini with water. Transfer to large mixing bowl, and whisk in eggs and other liquids.
- Add dry ingredients and mix.
- Use a setting on the crispier side of your waffle maker’s settings.
- If you want to stuff the waffles with the kale salad, check out Spabettie’s recipe and instructions: http://spabettie.com/2012/09/03/tahini-kale-chiffonade-stuffed-waffles/
Now I’ve got making some kind of latka waffle hybrid on my mind, but next will be banana bread waffles.
I’m so happy we have leftovers…but that does mean I risk eating waffles multiple times a day.
That’s okay, because they are supper veggie waffles!